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High hydrostatic pressure and time effects on hygienic and ..:
Fraqueza, M.J.
;
Martins, C.
;
Gama, L.T.
...
Innovative Food Science & Emerging Technologies. 58 (2019) - p. 102242 , 2019
Link:
https://doi.org/10.1016/j.ifset.2019.102242
RT Journal T1
High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2019.102242&Exemplar=1&LAN=DE A1 Fraqueza, M.J. A1 Martins, C. A1 Gama, L.T. A1 Fernandes, M.H. A1 Fernandes, M.J. A1 Ribeiro, M.H.L. A1 Hernando, B.R. A1 Barreto, A.S. A1 Alfaia, A.J.I. PB Elsevier BV YR 2019 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 58 SP 102242 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2019.102242 DO https://doi.org/10.1016/j.ifset.2019.102242 SF ELIB - SuUB Bremen
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